Keith and Jill Sharp are the founders of Mocha Events — the company behind The Chocolate and Coffee Show, which will run in Auckland on the 3rd and 4th of May.
How did The Chocolate and Coffee Show come about?
My wife Jill and I are experienced event organisers, having created and run a number of motorsport based events, including what has become Australasia's biggest automotive show - the CRC Speedshow, which is held annually at the ASB Showgrounds in Auckland. We sold the show 18 months ago, and have been looking for another opportunity.
Years ago, having seen how successful the Salon du Chocolat in Paris and New York had become, we decided to look into the possibility of a New Zealand-based chocolate show. However we felt the chocolate business in this country was not then developed enough to support a show, so the idea was shelved.
Now, with a large number of boutique chocolatiers in New Zealand, and an upsurge in the consumption of chocolate, we felt the time was right to launch the show. However the public interest in chocolate is still not at the level of countries such as France and Belgium, where chocolate shops are a common sight in most large towns and cities. For this reason we looked for another growth industry in the food sector that would be a good fit with chocolate, and coffee is the obvious choice. Kiwis have a keen interest in coffee drinking, and I believe that we produce some of the best coffee I have tasted anywhere in the world.
What are some of the trends you're seeing among chocolatiers?
As with most foods, consumers are increasingly becoming concerned with what goes into what they buy. We are all aware of the widespread use of palm oil in various food products, for example, and the negative impact on the natural environment by palm oil plantations. That is why we are seeing many small chocolatiers focusing on using organically sourced ingredients. Also given the Third World countries that the raw products are sourced from, there is an increasing focus on ensuring that these products are produced ethically without the use of child labour and so on.
What does it take for a small business to be successful in this space?
My experience of New Zealand chocolatiers is that they are generally highly skilled and very innovative. As with any small business, these traits plus a passion for what they do, combined with creativity and a willingness to put in the hard yards will see them succeed in my opinion.
On the other hand, what are some of the pitfalls that small businesses in this space can fall into?
As with any small business in most sectors, you are competing with corporate giants who have virtually limitless budgets, and can flood the market with low-cost product. Therefore the small chocolatier needs to have their unique selling point clearly defined.
Coming up in Small Business: I'll be taking a look at small manufacturing companies. What does it take to be successful as a little guy in this sector? If you've got a story to tell, please get in touch: nzhsmallbusiness@gmail.com.
